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Prep Time: 1 Minutes Cook Time: 55 Minutes |
Ready In: 56 Minutes Servings: 6 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
2 cups sliced carrots |
1 cup sliced parsnip |
2 cups baby red potatoes, scrubbed and quartered |
1 large sweet onion, cut into 1-inch dice |
1/2 cup chopped fresh parsley |
1 cup vegetable broth (homemade, preferred) |
1 tablespoon cornstarch |
1 teaspoon salt |
pepper |
1/2 cup cold butter, cut into pieces |
2 cups all-purpose flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup cold butter, cut into pieces |
3/4 cup milk |
Directions:
1. Preheat oven to 325°.
2. Combine carrots, parsnips, potatoes, and onion in a large saucepan with water to cover.
3. Bring to a boil and cook 20-25 minutes, until the vegetables are tender.
4. Drain and mix with the parsley in a 13 x 9 inch baking dish.
5. In a small bowl, mix the vegetable broth and cornstarch; pour over the vegetables in the casserole; mix well.
6. Sprinkle with the 1 teaspoon salt and pepper to taste; dot the vegetables with the butter.
7. Make the topping: in a big bowl, combine the flour, baking powder, and salt; add in the butter and cut in with a pastry blender until the mixture resembles coarse crumbs (or can combine the dry ingredients in a food processor with the steel blade in place; add in the butter and pulse; transfer the mixture to a large bowl).
8. Slowly stir in the milk with a fork; gather the dough into a mass and knead 5 or 6 times to form a ball.
9. Roll out on a lightly floured surface so it is the size of the top of the baking dish.
10. The dough will be about 1/3 inch thick.
11. Place the dough on top of the vegetables; but do not crimp the edges (it is ok if the topping shrinks away from the edges of the casserole while baking).
12. Bake for 45-55 minutes, or until the crust is browned and the filling is bubbly.
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